Hope everyone had a wonderful Christmas. Tuesday we will have card classes at 9 and 5:15. Our normal class activities will resume the week of January 4th. Thursday is New Year's Day and we will have an all day crop. So if you are not into ball games come scrap those Christmas pictures or get a head start on cards for next year. If you are into ball games then come join us on Saturday for another all day crop. These two days will be a great time to play catch up on those pictures you have been storing or to stock pile some cards.
1/2 cup Dijon mustard 1/2 cup mayonnaise 1/2 cup honey 2 tablespoons roasted garlic rice vinegar 2 tablespoons minced chives 1 (6.5 ounce) bag sweet butter lettuce 3 cups diced smoked turkey 2 (8-ounce) packages mini cubed ham 1 1/2 cups sliced mushrooms 1 cup diced cucumber 5 hard-boiled eggs, sliced 1 pound bacon, cooked and crumbled
In a small bowl, whisk together Dijon mustard, mayonnaise, honey, vinegar, and chives. Cover, and refrigerate. In a serving bowl, layer lettuce, turkey, ham, mushrooms, cucumber, eggs, and bacon as desired. Cover, and refrigerate for up to 24 hours. Serve with Dijon dressing.
Yahoo!!!! A-1 Computers has me up and running again. I have been without my laptop since Monday. I tried again today to plug up and turn on. No go. I here this ticking in the power box that connects the two electric cords. I know that is not a good sign. So I called A-1 and they had the power cord in stock. So $42.00 later I am up and running. Man, I sure depend on this little machine. The up side is I got a lot of stuff done around the shop.
Glenda called to let me know her new grandbaby Liv went to the hospital last night. Jaundace is the diagnoses. Hopefully her numbers will be better and she will be able to go home tonight or tomorrow. Glenda and James has had the 3 boys since last night. Whoa!!!!!
Remember Saturday is Cricut club. Bring those new cartridges and cut away.
Preheat oven to 350 degrees. Drain spinach and press between layers of paper towels; set aside. In a mixing bowl, beat cream cheese, sour cream, mayonnaise, and garlic at medium speed with an electric mixer until creamy. Add cheeses and spinach; beat until well blended. Stir in bacon. Spoon into a lightly greased 2-quart casserole dish. Bake for 25 minutes, or until brown and bubbly. Serve with tortilla chips, crackers, or toast points.
Here is a recipe that reminds me of my Mom because she made them for me, my brothers and sister. They were the best when they were hot.
Fried Apple Pies
8 ounces fried apples 1 cup water 1/2 cup sugar 2 tablespoons butter or margarine 1 (10-count) can refrigerated biscuit dough Vegetable oil for frying
Combine dried apples and water in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until apples are tender. Remove from heat and allow to cool for approximately 30 minutes. Chop cooked apples into smaller pieces, if desired. Stir in sugar and butter or margarine. Place in an airtight container and refrigerate overnight. Roll each biscuit into a 5-inch circle on a lightly floured surface. Place approximately 2 tablespoons of apple mixture on half of each biscuit circle. Lightly coat edge of biscuit with water. Fold biscuit circle in half and use tines of fork to seal edges of dough. Add oil to skillet to a depth of 1/2 inch and heat oil to 350 degrees. (Electric skillet works best.) Carefully place pies into hot oil and cook on both sides until golden, turning once. Drain well.
All I can say is yum and thanks Mom for a wonderful memory.
This mat from Jackie expresses what Scrappy Papers is all about.
Last week during the cuttlebug meeting those Scrappy Ladies surprised me. I thought we were just having a CHRISTmas party but they were a sneaky bunch. Here are just a few that were able to attend the meeting.
It seems they have been meeting in Scrappy's parking lot plotting my surprise. They gave me a wonderful cart for our projects. It will be easy to pass out those little pieces for class projects.
They also had a tree that had little mittens with messages from everyone.
But what would a party be without food and these ladies can prepare some food. I did not get pictures of it all but here are a few shots.
Thank you all for such a wonderful surprise and for being great friends.
You make Scrappy Papers the home away from home. I love it when you come in just to sit and visit with me and each other.
2 (10-ounce) packages fresh baby spinach, stems removed and washed 2 cups mandarin oranges 1 cup sliced almonds, toasted 1/2 cup cider vinegar 1/2 cup orange juice 1/2 cup olive oil 1/2 cup honey 1 tablespoon Dijon mustard 1 tablespoon kosher salt 1/2 teaspoon ground black pepper
In large serving bowl, combine spinach, oranges, and almonds. In a small bowl, whisk together vinegar, orange juice, olive oil, honey, mustard, salt, and pepper. Pour over spinach mixture and toss to serve.
1 rotisserie chicken (2 1/2 pounds each), skinned, boned, and shredded (about 4 cups) 6 cups coarsely crumbled corn bread 8 slices (1 ounce each) firm white bread, torn into pieces 2 cans (14 ounces each) chicken broth 2 cans ( 10 3/4 ounces each) cream of chicken soup 1 medium-size onion, chopped 3 celery ribs, chopped 4 large eggs, lightly beaten 2 teaspoons ground sage 1/2 teaspoon black pepper 1/4 teaspoon salt Vegetable oil cooking spray, for misting the slow cooker 8 tablespoons (1 stick) butter, softened
Combine first 11 ingredients in a large bowl. Lightly mist the bottom and sides of a 5-quart round slow cooker with vegetable oil cooking spray. Transfer the mixture to the cooker. Dot evenly with butter. Cover the cooker. Cook 3 to 4 hours on high heat or 7 hours on low heat or until set. Stir well before serving.
Stay warm and see you Saturday for our open house.
Glenda has a new grandbaby. Her granddaughter was born Wednesday afternoon. Can't wait to see those cute pictures.
Here is a cookie recipe. I consider it sort of healthy since it has peanut butter. I love peanut butter. That was my favorite after school snack.
Peanut Butter Chocolate Chip Cookies 1/2 cup butter, softened 1 1/2 cups crunchy peanut butter 1 1/2 cups firmly packed light brown sugar 1 1/2 cups sugar 4 large eggs 1/3 cup light corn syrup 1 tablespoon vanilla extract 4 1/2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 (12-ounce) package semisweet chocolate morsels 1 (10-ounce) package peanut butter morsels 1 1/2 cups chopped honey-roasted peanuts
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In a large bowl, combine butter, peanut butter, and sugars. Beat at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and vanilla. In a medium bowl, combine flour, baking soda, and salt; gradually add to butter mixture, beating until combined. Stir in chocolate morsels, peanut butter morsels, and peanuts. Drop batter by rounded tablespoonfuls onto prepared baking sheets. Bake for 11 to 13 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets; remove to wire racks, and cool completely.
Makes about 8 dozen cookies.
No Card Blitz this Saturday instead we are having an Open House with a few surprises. See you there.
1 pound tomatoes 1 pound fresh mushrooms 1/4 cup vegetable oil 1/2 cup apple cider vinegar 1 (0.7-ounce) package Italian salad dressing mix Coarsely ground black pepper
Cut cherry tomatoes in half. Halve any particularly large mushrooms. In a glass jar with a tight lid, combine the oil, vinegar, salad dressing mix, and pepper to taste. Combine tomatoes and mushrooms in a salad bowl; pour dressing over vegetables, tossing gently.
1 (30-ounce) package frozen hash brown potatoes, thawed and squeezed dry 1/3 cup butter, melted 1 (8-ounce) package Canadian-style bacon, diced 1 cup grated Cheddar cheese 1 cup grated mozzarella cheese 6 large eggs 3/4 cup half-and-half 1/2 teaspoon ground black pepper
Preheat oven 425 degrees. Lightly grease a 9-inch deep-dish pie plate. Firmly press potatoes into bottom and up sides of prepared pie plate, to form crust of quiche. Pour melted butter evenly over crust. Bake 30 to 35 minutes, or until lightly browned. Reduce oven temperature to 350 degrees. Sprinkle Canadian-style bacon and cheeses evenly over potatoes. In a small bowl, whisk together eggs, half-and-half, salt and pepper. Pour over Canadian-style bacon and cheeses. Bake 30 minutes, or until puffed and set.
1 package (8ounces) cream cheese, softened 1/2 cup pizza sauce 2 cloves garlic, finely chopped 1/2 cup chopped pepperoni 1 can (2 1/4 Ounce) sliced ripe olives, drained 1/3 cup finely diced red bell pepper 5 medium green onions, sliced (1/3 cup) 1/2 cup shredded mozzarella cheese(2 ounces) 1/4 cup thinly sliced fresh basil leaves Tortilla chips
Set oven control to broil. On 12- or 13-inch round ovenproof serving plate, spread cream cheese in thin layer. In small bowl, mix pizza sauce and garlic; spread over cream cheese. Top with pepperoni, olives, bell pepper and onions. Sprinkle with mozzarella cheese. Broil with top 4 inches from heat 1 to 2 minutes or until mozzarella cheese is melted. Sprinkle with mozzarella cheese. Serve immediately with tortilla chips.
I'm editing pictures of the Cuttlebug party and will post them tomorrow.
Tonight will be short and sweet. Tomorrow I will fill you in on the wonderful day I had today. Right now I am just too tired to load pictures of today's activities.
1 (16-0ounce) package spicy pork sausage 1/2 cup chopped onion 2 (8-0ounce) packages cream cheese 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 6 English muffins, split Garnish: chopped red and green bell peppers
In a skillet, combine sausage and onion. Cook over medium-high heat,stirring frequently, for 4 to 6 minutes, or until sausage is browned and crumbly. Drain sausage mixture. Reduce heat to medium-low. Return sausage mixture to skillet. Add cream cheese to skillet. Cook for 4 to 5 minutes, stirring frequently, or until cream cheese is melted and combined with sausage. Stir in bell pepper. Spread on split English muffin haves. Cover, and refrigerate overnight.
Preheat oven to 350 degrees. Bake for 15 minutes, or until cooked through.
This came from Phyllis Hoffman's special publication 'Celebrate Christmas'.
Here is a warm soup for these cool temps we are having.
Corn and Potato Chowder
1 pound baking potatoes, peeled and cut into 1/4" cubes (about 2 cups) 1 (14.75-ounce) can cream-style corn 1 (14.5-ounce) can diced tomatoes 1 (14-ounce) can chicken broth 1/2 cup chopped onion 1/2 cup coarsely chopped celery 3/4 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 1 cup whipping cream 1/4 cup butter or margarine 4 bacon slices, cooked and crumbled
Stir together first 10 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potato is tender. Add whipping cream and butter, stirring until butter melts. Ladle into bowls; sprinkle each serving with bacon.
Yield: 6 cups
Have a warm cozy evening and I'll see you Cuttlebugers tomorrow.
1(14-ounce) can artichoke hearts, well drained and chopped 1 cup drained and chopped roasted red bell peppers. A(12-oz.)jar yields about 1 1/4 cups. 1 cup mayonnaise 1 cup freshly grated Parmesan cheese 1 teaspoon lemon juice 1 garlic clove, pressed Toasted French bread baguette slices
Stir together first 6 ingredients in a 1-quart baking dish. Bake at 350 degrees for 25 minutes or until golden and bubbly. Serve with baguette slices.
1 1/2 lb. fresh broccoli 1 cup mayonnaise 2 Tablespoons sugar 1/4 cup red wine vinegar 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 (6-ounce) package dried mixed fruit 1 (2.25-ounce package slivered almonds, toasted 1/2 small red onion, diced (about 1/4 cup) 4 bacon slices, cooked and crumbled
Cut florets from broccoli, reserving stalks. Chop florets; dice stalks. Whisk together mayonnaise and next 4 ingredients in a large bowl. Add florets, stalks, dried fruit, almonds, and onion, tossing to coat. Serve immediately, or chill up to 6 hours. Sprinkle evenly with bacon just before serving.
Microwave popcorn as directed on bag. In a large resealable food-storage plastic bag, mix cereals. crackers, and popcorn. Drizzle with butter; seal bag. Shake until evenly coated. Add cheese; seal bag. Shake until evenly coated.
You can use any flavored cheese crackers, fish-shaped crackers, or cheese-flavored twists.
1 cup chopped cooked chicken 1/4 cup ranch dressing 1 teaspoons chili powder 1/2 teaspoon grated lime peel 4 flour tortillas (8 to 10 inch) 1 cup shredded Mexican cheese blend(4ounce) 2 medium green onions, thinly sliced ( 2 Tablespoons) 1 Tablespoon vegetable oil Sour cream, if desired
In a medium bowl, mix chicken, dressing, chili powder and lime peel. Spread chicken mixture over half of each tortilla; sprinkle with cheese and onions. Fold tortilla over and press down. Brush tops with oil. Heat 12-inch skillet over medium-high heat. Place quesadilla, oil side down, in skillet. Brush top with oil. Cook 2 to 3 minutes, turning once, until both sides are golden brown and cheese is melted. Repeat with remaining quesadillas.
Boy, where is the snow? At 8:00 a.m. it was 33 degrees at my house. Prissy went to be quick really quick this morning. She is laying in her bed guarding her treat and I am on my 2nd or third cup of coffee trying to stay warm. But I had rather be cold than hot.
Our recipe for today is a quick gift to prepare and looks beautiful layered in a jar.
Minty Holiday Candy Cookie Mix
3/4 cup granulated sugar 3/4 cup packed brown sugar 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup holiday-colored candy-coated chocolate pieces 1/3 cup chopped peppermint candy or 1/2 cup mint-swirl chocolate chips
Layer ingredients in 1 quart food storage jar with tight-fitting lid in following order: granulated sugar brown sugar combined flour, baking powder, baking soda, and salt chocolate pieces peppermint candy
Seal jar. Cover lid with fabric circle, if desired. Attach gift tag and fabric to jar with raffia or ribbon.
Enclose baking recipe on a decorative tag.
Minty Holiday Candy Cookies
1 jar Minty Holiday Candy Cookie Mix 1/4 cup (1/2 stick) butter, softened 2 eggs, beaten 1 teaspoon vanilla
Preheat oven to 350 degrees. Line cookie sheets with parchment paper, set aside. Place contents of jar in a large bowl. Using fingers, work butter into flour mixture. Combine eggs and vanilla in a small bowl. Add egg mixture to flour mixture; stir until dough forms. Shape dough into 1-inch balls 3 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until cookies are golden. Cool 1 minute on cookie sheets. Slide parchment paper and cookies onto wire rack. Cool completely.
The Cuttlebug Club is planning a Christmas party for next Saturday's meeting. If you plan to attend, just bring a finger food to share. There is nothing like being able to play and enjoy a little snack.
Today's recipe is a quick version of chicken and rice.
1 1/2 lb. skinned and boned chicken breasts 1 (8.8-ounce) pouches ready-to serve long-grain rice 4 bacon slices, diced 1/2 cup chopped onion 1/2 cup frozen green peas, thawed* 1 (4-ounce) can sliced mushrooms, drained 3/4 teaspoon salt 1/4 teaspoon pepper Garnish: fresh parsley sprigs
Cut chicken into 1/4-inch slices, and set side. Heat rice according to package directions; set aside. Saute' bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon with a slotted spoon, reserving 1 Tablespoon drippings in skillet. Saute' onion in hot drippings in skillet 3 minutes or until tender. Stir in chicken and saute' 8 minutes or until chicken is done. Stir in rice, bacon, peas, and next 3 ingredients; cook; stirring occasionally, 3 minutes or until thoroughly heated. Garnish, if desired.
*Substitute 4 ounces ( about 1 heaping cup) snow peas for green peas, if desired. Microwave snow peas and 1/4 cup water in a microwave-safe bowl 2 minutes before adding to chicken mixture. Proceed with recipe as directed.
Better get your snugglies out. If it snowing in Atlanta and Houston that means we are gonna get pretty cold. If it were colder outside right now we would be experiencing some flurries. Prissy has on her sweater and I will be looking for my socks and you know how I hate socks. Mom used to get so mad at me. She would dress me in socks for school and when I would get home there were no socks.
That rain blew in some cold weather. So I decided we needed a little soup recipe. This recipe is for a lighter version of French Onion Soup.
French Onion Soup
2 Tablespoons butter Vegetable cooking spray 6 large onions, thinly sliced ( 3 pounds) 2 (10 1/2-ounce) cans beef consomme', undiluted 1 (13 3/4-ounce) can no-salt-added, fat-free beef broth 1 1/3 cups water 1/4 cup dry white wine 1/4 teaspoon freshly ground pepper 7 (1-inch-thick) slices French bread 1/4 cup grated Parmesan cheese
Melt butter in a large Dutch oven coated with cooking spray Add onion, and cook over medium heat 5 minutes, stirring often. Add 1 can beef consomme'; cook over low heat 30 minutes. Gradually add remaining 1 can beef consomme' and next 4 ingredients; bring to a boil, reduce heat, and simmer, uncovered, 10 minutes. Place bread slices on a baking sheet; sprinkle with cheese. Broil 6 inches from heat(with electric oven door partially opened) until cheese is golden. Ladle soup into serving bowls, and top each serving with a toasted bread slice.
Yield: 7 cups.
This was a great Thursday with all those crazy ladies from Live Oak. What can I say. You never know what is going to happen next with that group.
Well we got some needed rain. Prissy and I are gonna make a run for the car when it slacks off. Boy, it sure gets dark fast these days.
On the blog list is Holdman Christmas lights. This guy really knows how to light up a house.
Here is our recipe for today.
6 boneless chicken breasts Seasoned salt, such as Lawry's 1 (10.75 ounce) can cream of chicken soup 6 slices Cheddar Cheese 6 slices Swiss Cheese 1 cup dry herb stuffing mix 1/4 cup butter, melted
Preheat oven to 350 degrees. Place chicken in a glass baking dish and season with seasoned salt. Spread soup over chicken and top with cheese slices. In a bowl, combine stuffing mix and butter. (Mixture should stick together. Add more butter or stuffing if necessary.) Spread over cheese-covered chicken in baking dish. Bake, uncovered, for 50 to 55 minutes, or until browned and bubbling.
Saturday is open crop day. So bring in those toys and come play for the day. Plan some Christmas projects that you want to get done. I call it constructive therapy to keep you sane during all the madness and mayhem.
Here is the layout for this week. I had to get in some pictures of our favorite food. I was going through old pictures and there were no pictures with the food our parents and grandparents cooked. So our only rememberance is what we think we remember. I don't know about you but my memory is not what it used to be, so there is nothing to share with the next generation. Make sure you write down those recipes for them. Don't make them try to recreate what was there favorite food you made. I have tried to recreate a biscuit recipe my Big Mert used to make. As a little girl I can remember helping her roll biscuits. My biscuits were small hers were about the size of your palm. Those biscuits were so soft and tender. They would sit out under a tea towel and everyone would graze on them all day long. Mental memories don't satisfy those ole taste buds.
Have a safe day and be aware of the weather that is on the way.
I did not get the layout finished tonight. I'll finish it first thing tomorrow. Hopefully I'll have the pictures posted by lunch. The title is 'Thanksgiving' and the colors are brown, beige, rust, and blue. I used pictures from our Thanksgiving dinner this year.
Prissy is running around tossing and barking at her dog biscuits. She better get her friskiness out of her system so she and I can sleep tonight.
Preheat the oven to 400 degrees. Mist a 13x9-inch (3-quart) glass or ceramic baking dish with vegetable oil cooking spray. Brush the melted butter on the bread slices and place them side by side in the bottom of the 13x9-inch dish. Set aside. Place the sausage patties in a skillet over medium heat and cook until browned and cooked through, 4 to 5 minutes per side. Drain on paper towels. Cut the patties in half and randomly place them on top of the bread. Scatter the thyme and the apple slices on top of the sausage. Sprinkle the Cheddar cheese evenly over the sausage and apples, so that it completely covers the top of the casserole. Whisk together the eggs and milk in a small bowl. Pour this mixture on top of the cheese. Bake the casserole until it puffs up and is deeply golden brown, 25 to 28 minutes. Serve at once.
Stay dry and be ready to bundle-up in the next couple of days.
Prissy is so entertaining. She is digging in her little bed trying to hide a little biscuit. I tossed the pillow over the biscuit to help her out. She gave me such a look. Like what in the world was I doing messing with her little treat. Well I just let her have at it.
Coming home last night I had a chance to see the deer herd in the pasture. A couple of nights ago I saw them crossing the road headed for the pasture. The field looks like glitter floating in the air when the lights hit their eyes. It makes the drive home not seem so long.
Here is a recipe that would be great for company or to give as a gift.
2 cups self-rising flour 1 cup sugar 1/2 teaspoon baking soda 1 cup chopped pecans, toasted 1/2 cup butter or margarine, melted 3 very ripe bananas, mashed (1 1/2 cups) 2 large eggs, lightly beaten 1/4 cup plain low-fat yogurt 1 teaspoon vanilla extract
Grease and flour bottom of a 9x5-inch loafpan; set aside. Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together melted butter, mashed banana, eggs, yogurt, and vanilla; add to dry ingredients and stir just until moistened. Pour batter into prepared pan. Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Yield 1 loaf
Spoon bater into lightly greased muffin pans, filling three-fourths full. Bake at 350 degrees for 19 to 21 minutes or until lightly browned. Remove from pans immediately. Let cool on wire racks. Yield: 20 muffins.